1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve garnished with bacon, sour cream and cheddar cheese.

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. In a large bowl, combine the ingredients.
3. Spread the mixture in one layer onto the pan.
4. Roast for 15 minutes, turn and roast another 10 minutes, until the potatoes are crispy.
5. Serve hot.

Cheesy Collard Green DipServes 4 to 6
A riff on the traditional spinach dip, this cheesy dip is terrific served with toasted baguettes, cucumber slices, or soft pretzels for dipping.

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic and onion for 3 to 4 minutes, until the onion begins to turn translucent.
3. Add the collards, sprinkle with salt and pepper, and saute until the collards are tender, about 5 minutes. Transfer to a mixing bowl to cool.
4. Add the mayonnaise, Gruyere, and Parmigiano, stirring to blend the mixture together.
5. Turn into the bread loaf. Bake for 25 to 30 minutes, until the dip is bubbling.
6. Remove from the oven, and serve warm. (The bread loaf will keep the dip warm for at least 2 hours, alternatively you can cook the dip in a baking dish and serve surrounded with bread dippers, etc.)

1. Put the cooked linguine into a bowl, and set aside.
2. In a blender, or food processor, combine the sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, rice vinegar and honey. Blend until smooth. Taste for seasoning, and add more honey, or soy sauce, if needed.
3. Add the carrots, bok choy, celery, and half of the scallions to the linguine. Pour half of the dressing over the salad and toss to coat.
4. Add more dressing if the salad looks dry. (If you plan to refrigerate the salad, save some of the dressing to re-toss the salad before serving)
5. Garnish the salad with macadamia nuts, and the remaining scallions.
6. Cook’s Note: You can add your favorite vegetables to this salad, as well as protein, like leftover cooked chicken, seafood or pork.

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a skillet, heat the oil, add the butter, zest, lemon juice, oregano, and garlic. Saute for 2 to 3 minutes until fragrant. Set aside. Put the chicken into a bowl, and toss with the salt, pepper and zest. Lay the chicken on the baking sheet in one layer, and pour the butter mixture over the chicken, turning it to coat.
3. Roast for 20 minutes.
4. Turn the chicken, spooning some of the juices over the chicken pieces. Reduce the heat to 375. Roast another 20 minutes, until the leg portions register 165 on an instant read meat thermometer.
5. Serve the chicken and juices, garnished with parsley and lemon slices.

1. Preheat the oven to 400 degrees.
2. In a bowl, whisk together the oil, garlic, zest, lemon juice, and red pepper flakes.
3. Put the swordfish in an ovenproof pan, pour the oil and garlic mixture over the fish, and turn to coat.
4. Roast for 10 minutes per inch of thickness.
5. Remove from the oven and garnish with capers and parsley.

1. Put the lettuce, and oranges in a salad bowl.
2. In a blender, combine the dates, oil, orange juice, water, Dijon mustard, and vinegar. Taste for seasoning and adjust using salt and pepper. If the dressing is too thick, add a bit more water. Stir in the poppy seeds.
3. Drizzle the dressing over the salad, and toss to coat. Serve immediately.

1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-5-inch loaf pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar and butter until smooth. Gradually add the sour cream, orange juice, zest, and eggs. The mixture will look curdled.
3. Add the flour, baking powder, soda, dates and pecans, stirring to blend.
4. Pour into the prepared pan and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.
5. Allow the bread to rest in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Lay the chicken onto a cutting board, cover with plastic wrap, and pound the chicken to an even thickness (about 1/2-inch)
3. Sprinkle the inside of the chicken with salt and pepper
4. Evenly distribute the Gruyere between the chicken breasts. Top each breast with 2 asparagus spears.
5. Roll up the chicken, and secure with a toothpick.
6. In a shallow bowl combine the panko, Parmigiano and paprika.
7. In another bowl, combine the butter and olive oil.
8. Dip the chicken into the butter and oil, then roll in the panko crumbs. Set the chicken into the prepared baking dish. Drizzle with the remaining butter/oil mixture.
9. Roast the chicken for 15 to 20 minutes, until the chicken is golden brown, and registers 160 degrees on an instant read meat thermometer.
10. Allow the chicken to rest for 5 minutes before cutting each roll into 3 slices and serve.

Asparagus Muffin FrittataMakes 12
This is a clever way to serve a frittata in muffin form. The frittatas can be frozen after baking for up to 1 month if you have any leftover.

1. Preheat the oven to 350 degrees, and coat 12 muffins tins with non-stick cooking spray.
2. In a large skillet, heat the oil, and saute the onion, garlic and asparagus for 2 to 3 minutes, until the onion is softened. Cool completely, season with salt and pepper.
3. In a large bowl, whisk together the eggs, half and half, salt and pepper. Add the filling mixture and the cheese.
4. Divide the mixture between the muffin cups. Bake the frittatas for 12 to 15 minutes, until the eggs are set.
5. Allow to rest for 5 minutes before removing from the muffin cups and serve.

1. In a large skillet, heat the oil, saute the garlic, red pepper and zest for 2 minutes, until fragrant. Add the lemon juice and keep warm.
2. When the pasta is cooked, drain and add to the lemon sauce, tossing to coat. Add half of the cheese, and toss, adding some of the pasta water to make a creamy sauce.
3. Add the parsley, and toss to combine.
4. Serve garnished with the remaining Parmigiano.

1. In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form.
2. Add ice water a little at a time, sort of “fluffing” the flour. When the dough feels moistened enough do a “squeeze test” and when it holds together you’re done.
3. Divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Trim excess dough to about 1 inch from the dish edge with a scissors, leaving enough dough to make crimped, fluted edge.

1. In a bowl, combine the sugar and water, stirring until the sugar is dissolved. Cool the syrup and add the lemons, and tangerines.
2. Add the triple sec and red wine. Refrigerate the mixture for at least 4 hours, or up to 2 days.
3. When ready to serve, add the sparkling water, and serve garnished with strawberries.
4. For virgin Sangria substitute orange juice for Triple Sec, and white grape juice for the red wine.

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the cauliflower, 1/2 cup of oil, salt and pepper, tossing to coat the cauliflower.
3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
5. While the cauliflower is roasting, in a large skillet, heat the oil, sauté the garlic, red pepper, and zest for 1 minute. Add the lemon juice and capers, and simmer 1 minute. Add the parsley, and pour over the cauliflower in the bowl. Serve warm.

1. In a large skillet, heat the oil, saute the sausage, breaking it up, and cooking until the sausage loses its pink color. Remove all but 2 tablespoons of fat from the pan.
2. Add the cloves, red pepper, and onion, sautéing until the onion begins to soften. Add the kale, and saute with the sausage, until it is wilted. Season with salt and pepper.
3. When the pasta is cooked, drain and add it to the skillet, tossing to coat. Add 1/3 cup of the cheese, and some of the hot pasta water to create a creamy sauce. Season with salt and pepper. Serve garnished with additional cheese.

1. Steam the beets for 15 to 20 minutes until tender. When the beets are cool enough to handle, slip off the skins, and slice thinly.
2. Arrange the lettuce on salad plates. Top with the sliced beets, and pomelo segments.
3. In a small bowl, whisk together the pomelo juice, vinegar, honey and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and garnish with the cheese.

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.

1. Put the steak into a large zip-lock bag.
2. In a small bowl, combine the garlic, vinegar, soy sauce, pepper and oil until blended.
3. Pour over the steak, seal the bag, and refrigerate at least 4 hours or up to 8 hours.
4. Preheat the broiler or grill. Grill for 4 minutes per side, until medium rare.
5. Allow the steak to rest for 5 minutes before slicing thinly against the grain.
6. Drizzle the steak with the chimichurri sauce and serve.

Italian Parsley SaladServes 4 to 6
A cousin of tabbouleh, this is made with farro an ancient grain.

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until tender. Drain thoroughly, and transfer to a large bowl.
2. When the farro has cooled, add the radishes, parsley, tomatoes, and scallions.
3. In a small bowl, whisk together the zest, olive oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, tossing to coat.
4. Add the pine nuts, toss again, and serve at room temperature. The salad will keep in the refrigerator for 2 days, bring it out at least 90 minutes before serving to get to room temperature.

Cottage PieServes 6
Since there is more rain and cold weather on the way, make this delicious pie for your family with your veggies. Shepherds’ pie is made with lamb, cottage pie is made with beef. The secret to making a successful pie is to make sure the potatoes are a bit stiff, rather than runny, and that the filling is cooled before spreading the potatoes on top.

1. Put the potatoes in water to cover, and bring to a boil. Simmer for 10 to 15 minutes until tender.
2. While the potatoes are cooking, heat the cream and butter until the butter is melted.
3. Drain the potatoes, and mash using the butter and cream mixture until the potatoes are smooth, and a bit stiff. Season with salt and pepper.
4. Cook’s Note: Great additions to the potatoes are 1 cup shredded sharp cheddar cheese, and 1/4 cup finely chopped chives.

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, cook the ground beef, breaking up the pieces, until the beef loses its pink color. Drain off any excess water/fat.
3. Add the onion, carrots, celery, garlic, thyme, bay leaf and tomato paste, sautéing until the vegetables begin to soften, about 5 minutes.
4. Sprinkle the flour over the mixture, and cook for 2 to 3 minutes, stirring to combine.
5. Slowly add the red wine and broth, bringing the mixture to a boil. Add the Worcestershire and season the mixture with salt and pepper. Cool the mixture before pouring the filling into the prepared baking dish.
6. Spread the mashed potato mixture over the filling, and dot the top with additional butter.
7. Do-Ahead: At this point, the pie can be refrigerated for up to 24 hours, or frozen for up to 6 weeks. Defrost and bring to room temperature before baking.
8. Preheat the oven to 350 degrees, and bake the cottage pie for 30 to 45 minutes, until the potatoes are golden brown and the filling is bubbling. Allow to rest for at least 10 minutes before serving.

1. Put the potatoes in water to cover, bring to a boil, and simmer for 10 to 15 minutes until tender.
2. Cool and slice into 1/2-inch rounds.
3. In a large skillet, heat the oil, sauté the onion and garlic for 2 to 3 minutes, until the onion begins to soften. Add the chard, and sauté until the chard wilts, another 3 minutes.
4. Stir in the parsley and basil. Season with salt and pepper. Cool the mixture.
5. In a mixing bowl, combine the ricotta, eggs, and Gruyere. Add the chard, and stir to blend.
6. Preheat the oven to 375 degrees, and coat the inside of a 10-inch spring form pan with non-stick cooking spray.
7. Roll out the pastry on a floured board, to a 14 to 16-inch diameter circle. Gently transfer the pastry to the pan, letting the excess hang over the edge.
8. Spread the egg mixture into the baking dish. Top with the sliced potatoes and grated Parmigiano.
9. Fold in the sides of the pastry so that they cover the potatoes. (the pastry will not cover the entire surface)
10. Bake for 30 to 40 minutes until the pastry is golden brown and the filling is set. Allow to rest for 10 minutes before cutting into wedges. The pie can be served hot or at room temperature.

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. Combine the potatoes, oil, salt, pepper and thyme, arrange on the prepared pan, and roast for 25 to 35 minutes, until crispy and browned. Keep warm.
2. Cook’s note: a sprinkling of shredded Gruyere over the potatoes would be awesome (probably about 1 to 2 cups. Cook until the cheese is golden brown.

1. In a Dutch oven, heat the oil and butter together, and sauté the onions, green garlic, thyme, sugar, salt and pepper until the onions begin to caramelize.
2. Add the mushrooms, and continue to cook until the mushrooms begin to color and there is no more liquid in the pan. Add the soy sauce, sautéing for 1 minute. Add the wine, broth and bay leaf, simmer for 30 minutes, uncovered. Taste for seasoning, adjust using salt or pepper and remove the bay leaf.
3. Serve the sauce over the potatoes.
4. Cook’s Notes: You can do this in the slow cooker, but sauté everything and then pile into the slow cooker, cook on low for 4 hours, or high for 2 hours.

1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, zest, sugar, and salt over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the lemon juice, vanilla and sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.

1. In a large skillet, heat the butter, add the garlic, and swirl in the pan.
2. Add the chanterelles, and saute until the mushrooms begin to turn golden. Season with salt and pepper.
3. When the pasta is cooked, toss it with the mushrooms, 1/4 cup of the cheese, adding a bit of pasta water to make a creamy sauce.
4. Add the chives, season with salt and pepper if needed, and serve garnished with the remaining cheese.

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender.
3. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables, and add back to the soup.
6. Simmer another 5 minutes, and serve garnished with a drizzle of olive oil and freshly ground black pepper.

1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.